Keywords = sensory evaluation
Number of Articles: 11
Utilization of Foods Rich in Vitamin D as Nutritional Supplements in Pasta Products and the Biological Impact on Obese Rats

Volume 44, Issue 4, December 2023, Pages 717-730

Neveen A. El-wardany; Sabry A. M. El-Agizy; Salma M. M. Hassan; Mina S. Abd El-Lahot

Production of Ras Cheese Analogue by Partially or Totally Substitution of Milk Fat with Palm Oil

Volume 43, Issue 2, April 2022, Pages 343-352

Reham Habliza; Abeer Abd Elhamid; Sherif Shamsia; Wafaa Salama; Sameh Awad

Impact of some Salting Methods on the Quality of Ras Cheese

Volume 43, Issue 1, March 2022, Pages 169-178

Hanaa El-Hamshary; Sameh Awad; Mohamed El-Hawary; Dina Amer

Utilization of Spirulina (Arthrospira Platensis) in The Production of Functional Biscuits and its Effect on Product Quality

Volume 41, OCTOBER- DECEMBER, December 2020, Pages 447-453

Hamid M. Ziena; Mahmoud A. Rozan; Heba E. Ghozlan

Using Moringa Leaves in The Preparation and Fortifying of Food Products

Volume 40, OCTOBER- DECEMBER, December 2019, Pages 343-357

Khadija N. M. Mostafa; Naglaa A.A. Hassan; Sameh M. H. Shehab; Hoda M. A. Ismail

Production of Novel Functional Yoghurt Fortified with Bovine Colostrum and Date Syrup for Children

Volume 39, OCTOBER- DECEMBER, December 2018, Pages 651-662

Azza S. Abdel-Ghany; Dalia A. Zaki

Changes in Sensory and Microbiological Quality Indices of Nile Tilapia (Oreochromis niloticus) and Grey Mullet (Mugil cephalus) During Ice Storage

Volume 38, July-September, September 2017, Pages 433-445

Saadia M. H. M.; Khalil M. K. M.; Abdel-Nabey A. A.; Abo Samaha O. R.

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